I make two loaves of banana bread every fortnight, because it is an ideal way to make the most of the few bruised and overripe bananas left in the fruit bowl. Plus, home made banana bread is lower in fat and sugar than most store bought varieties and more economical, especially when baking for a family. 

Banana bread can be toasted and eaten for breakfast with ricotta and strawberries, it is portable enough to take to the school sporting field, can be eaten “on the run” when racing out the door to work, is always appreciated as an after school snack and is suitable to freeze.  

After I returned from this morning’s school run, I set out my ingredients, turned to the fruit bowl and found a single lonely banana sitting there. I’m sure there were another three this morning? Anyway, rather than pack in my baking intentions, I decided to experiment…with great success!

This is my newest recipe – Banana, Lemon and Coconut Loaf. My children have already asked me to make this again and I have wrapped thick slices and tucked them into their lunch boxes for school tomorrow. 

Banana, Lemon and Coconut Loaf

Ingredients
1 x banana mashed with a fork
finely grated rind of 1 medium lemon
100 ml olive oil
3 eggs, preferably free range or organic
2 tablespoons natural, Greek-style yoghurt (I use the Farmer’s Union or Dairy Farmers brands)
1/4 teaspoon ground nutmeg
3/4 cup caster sugar
2 cups self raising flour
1/2 cup desiccated coconut

Preheat oven to 180 degrees fan forced. 

Line two 20 cm loaf tins. You can either do this by lightly buttering the sides and base of each tin, then cutting a piece of baking paper to fit. Or use ready cut paper loaf tin inserts. I use the “Tala” brand but there are others on the market and are available from good homeware or cake decorating stores. If you bake often it’s worth buying a pack to save time.

Combine the banana, lemon rind, olive oil, eggs and yoghurt in a mixing bowl and beat together with a fork until smooth. 

Add all the other dry ingredients and stir with a mixing spoon until combined. 

Using a spatula, scrape an equal amount into each loaf tin. 

Place in the oven and bake for 35 minutes or until golden. 

Leave the loaves in the tins to cool for about half an hour, then turn out and slice thickly and serve. I found my slice particularly delicious when spread with Philadelphia cream cheese and eaten warm alongside a cup of tea.